Crispy on the outside and fluffy in the middle, done right, roast potatoes and root vegetables make people so happy.

Preparing your veggies to this heavenly state is a two-step process. First, after peeling and halving any large ones, you need to partially cook your vegetables in salted boiling water.

This is known as ‘par-cooking’. This technique, combined with tossing in flavoured oil and roasting until delicious and crisp, is just about the same for any root vegetables.

After draining, make sure that you allow your vegetables to steam dry in a colander to remove any excess water.

For potatoes, to give them those lovely crispy bits, fluff them up in the colander by shaking it around a little.

Now get a baking tray with some baking paper and spread your veggies evenly. You want them in one layer so they roast not steam.

Drizzle them in olive oil and shake them around the tray to coat them.

Then, put the tray in a pre-heated oven (about 200 degrees) for an hour and they will emerge golden, crisp and lovely.

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